Want cookies that are gooey, chunky, and chocolatey? Hannah Lavender from Sweet Lavender Bakeshop has this amazing recipes that delivers on all three. Decadent and chewy with just-crispy edges, these brown butter chocolate chunk cookies can be a go-to recipe for whenever the baking itch strikes. Great to go with ice cream or simply dipped in milk.
recipe 
1 cup butter
2 cups brown sugar
2 eggs
1 1/2 cups flour
1/2 teaspoon baking soda
2 teaspoons baking powder
1 teaspoon kosher salt
8-12 ounces dark chocolate, roughly chopped
1 cup chopped pecans
Ingredients
steps
Make brown butter
- Heat skillet or sauce pan over medium heat. Add the butter and whisk frequently. When the melted butter gets a nutty aroma and brown specks begin to form at the bottom of the pan, pull the pan from the heat to avoid burning. Set aside and let cool before using.
Cookies
- Once cool, cream the brown butter and sugar in the bowl of a stand mixer. Once light and fluffy, add the eggs, one at a time, and mix well. Set aside.
- In a separate bowl, sift together the dry ingredients. Whisk to combine.
- Add the flour mixture, a bit at a time, to the wet ingredients, mixing thoroughly to combine until all the flour is added. Add the chocolate and pecans, and mix to incorporate.
- Portion the dough into 2-inch balls and place on a cookie sheet. Bake at 350 for 10-12 minutes, or until the edges of the cookies are lightly brown.
Date Published: 12.16.21
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- Recipe by Hannah Lavender of Sweet Lavender Bakeshop, Little Rock, Arkansas
